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Soak & wash the salt fish in 2-3 cups of Vinegar – keep aside. Use a little Turmeric powder & smear the washed fish – fry & remove – leave to cool – remove bones break up into small pieces & keep aside. (If using Salted Mackerels remove heads & fins, then soak & wash, fry, debone break up into small pieces & keep).
Put a kadai on fire add oil when hot fry the sliced green chillies, garlic & curry leaves – when the green chillies begin to change colour & the garlic is becoming brown add the Mustard seeds – when the mustard seeds crackle add the ground masala paste low heat & fry till oil comes to the surface, add vinegar & salt to taste & mix well let it boil once again till oil comes to the surface, now add the salt fish pcs & mix well leave to cook on low flame for another 10-15 mins(stirring occasionally to avoid burning) till oil comes to the surface – now remove from heat – leave to cool – bottle & keep – use whenever required.
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